Waking up moments after to the tea kettle whistle, I stumbled down a few steps in my white robe and onto the cold tile. With the idea of making pumpkin oats I picked out the essential ingredients out of the pantry, raisins, pumpkin puree and spices. While boiling some water my eyes caught sight of a lonely green apple on the wood chopping block. I must have forgotten it was left the night before as a gift from my Mother's tree. Snow White would just had to have a bite. I could taste the sunshine, the soil and water it was grown in. There's something about produce coming straight from the source and onto my plate within minutes that I find amazing.
Chopping the apple up the only thought came to mind "Storybook Oats"....
"Storybook Oats" of Pumpkin and Baby Apple Oat Bran. With raisins, walnuts, pumpkin granola and vanilla bean yogurt mixed in. Topped off with more apple and dusted with clove.
My oats tell a story...a story of a orchid of trees where a small apple tree grew. The small tree took years to grow worthy apples but when it did they were the most delicious kind in the whole village. While the other trees had organic worthy produce the small tree was the most prized. Lesson of the story is late bloomers always bloom the most beauty. What story do your oats tell?
Few hours later after breakfast I checked the mail and squealed when I saw a white package addressed to me.
Mirror mirror on the wall....
Thank you Moo for these lovely mini business cards! I can't wait to leave them at random cafes :)
After looking at all the multiple designs on the cards it was time for lunch before I knew it! I was really in the mood for something pumpkin again so I "Tinkered" a bit with a kabocha squash and roasted some with orange clover honey. I also tried out Trader Joe's newest quartet hummus tray...I love the plain mixed with the spicy red pepper one.
Fresh Summer Salad with Warm Orange Clover Honey Kabocha
Mmmmm! The honey was a lovely addition to the squash as oppose to agave but I still want to try it with tahini though.
Many bites later I braided my hair, painted my nails Scarlett red and flipped through some books for inspiration. It sure did the "trick" because now I have the exact direction I want to take with my place. Newest room purchase? A butter rum scented candle! I may or may not have bought this baby at one am on a sugar high ;)
Bippy Boppy Boo....
Some things are new (the clock), some are old but all equally as lovely. Hopefully everything will integrate into my room quiet nicely!! More pictures will surface soon once my room looks some what put together but right now it looks like my mattress is swimming in a sea of books and shoes.
Mid-decorating snacking...
Chocolate Dream Healthy Cookie with Vanilla Regular Yogurt
Love it when the cookie get all warm and gooey before popping it into cold yogurt. Such a wonderful balance! If you haven't tried these cookies yet, you must...they are a healthy person's dream being that they are full of veggies, protein and carbs but taste like dessert! I am already craving another....
Besides that delicious snack the highlights of this week would have to be buying my first Pilate's mat...
And trying brussels sprouts for the first time...
It was like a "whole new world" of flavor...who knew these little scruffy things could be so fantastic. Dare I say it...these are probably my most favorite vegetable...gasp!
Goat Cheese Basil Polenta with Roasted Vegetables
Inspired by Princess Eliza and Princess Maya who made similar dish, I put a spin on it and added a few of my favorite things. I must share this recipe because honestly I will forget how I made it and regret it later...it was so divine that I savored every bite. Warm goat cheese and roasted brussel sprouts on a chilly night, can it get any better?
(Servings 2)
- 1/2 cup Polenta
- Herb and Garlic Goat Cheese
- 1/2 cup Brussel Sprouts, halved
- 1 Zucchini
- 1/3 cup Mushrooms
- 2 Sun dried Tomatoes, diced
- 3 Large Basil Leaves
- 2 Tbsp Raw Walnut Halves
- Garlic, Oregano, Salt and Pepper to taste
Blanch brussel sprouts for 5 minutes in boiling water. Then cook polenta while roasting olive oil and oregano covered brussel sprouts and zucchini. Roast at 350 degrees for 15 minutes. In the polenta add chopped garlic, basil and salt. Stir well then add goat cheese and mushrooms. Cover and simmer on low heat. Take out veggies from the oven and add into the polenta. Also throw in diced sun dried tomatoes and walnuts. Finish dish with more walnuts and chiffonade basil leaves. Delicioso! Thanks girls for the inspiration!
I can not gush enough about this dish, my siblings probably have had it with my talk but its so good. If you make this please let me know! Anyways I am off to have some Neapolitan ice "cream" before bed, goodnight and sleep tight! What home cooked meal have you fell in love with?
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